Artichokes Stuffed (Gluten-free) with Shallots and Herbs, Simmered in Wine

Alas, a quiet moment to reflect in the garden. The trickling of our fountain tries in vein to muffle the noise of an evening baseball game that is taking place at a field nearby. A squirrel hurriedly runs along the fence-top, racing away in dire desperation from the image of my gentle golden retriever which has signaled a “flight” response by her mere presence. She’s happy for this moment of solace as well, sitting contentedly at my feet while surveying the surrounding territory she knows only as her own. These snippets in time are too few and far between. Too slight to feed our spirits with the respite it so needs to productively make its way through a world aiming to rob it of its very life at every turn.

These times are essential. Essential as those in which we nourish our bodies.

And nourish our bodies, we must.

And so we do….

And so we eat…

I recently picked up French cookbook first published in 1976. It was a mere $0.99 and I though that the author would probably be saddened to know that I paid so little for it. I fell in love with the title upon sight, Cuisine of the Sun. It highlights recipes of classical French cuisine from Nice and Provence. I excitedly brought it home. With intense interest I combed the pages, searching through each recipe, discovering those which peaked my interest for adaptation to gluten-free and dairy-free victuals. There are many.

I made this one on a weekend that seemed luxuriously long, though only two days in truth, as they all are. It was one of fine weather; we worked on outdoor projects and fashioned flowerpots for later adoration. (I’m looking at them now as I smile in remembrance.) It was one that has left us each with fine memories to savor for years to come.

Savor, will you, this recipe. It is delectable…scrumptious…absolutely incomparable to any manner in which I have prepared or tasted artichokes in the past. Artichokes are, by tradition, common fare in both France and Italy, prepared by various means and utilized in a fine array of recipes. In the US, we tend to serve them steamed, simply with butter, perhaps a zest or squeeze of lemon, or even with leaves dipped in a tarragon-mayonnaise. There are, in fact, so many other ways to enjoy that fabulous flower we call an artichoke.

If you’ve noticed a slight bitter taste to artichokes, that is due to a chemical compound found mostly in the leaves called cynarin. It, along with another compound called luteolinis, has been found to reduce LDL (“bad”) cholesterol. Artichoke leaf extract has been credited for relieving symptoms associated with irritable bowl syndrome, along with dyspepsia since it appears to stimulate the flow of bile from the gallbladder. The carbohydrate found in artichokes is in the form of insulin, which has been shown to stabilize blood sugar levels. Interestingly, studies also indicate that artichoke extract is helpful in the cure of hangovers from excess alcohol intake.

In formulating this recipe, I actually fused the essence of two recipes into one. So, if you find the cookbook and hope to locate this recipe within it, you won’t be able to do so. I don’t believe I have ever followed a recipe verbatim…not since I was six. I tend to make things based upon my own flair.

Out of curiosity, I performed a Google search of Mirielle Johnston, the author of the cookbook from which this recipes was personalized. It did not heed any results. I wonder where she is today. If you see her, thank her for me. Perhaps if you know her, you could pass this along and tell her that we really enjoy her cookbook.

Artichokes Stuffed (Gluten-free) with Shallots and Herbs, Simmered in Wine

Shallot Puree:

1 ½ # organic French shallots, minced

2 T. organic olive oil

1 T. sherry fino

3 organic garlic cloves, minced

1 bay leaf, crumbled

1 t. fresh organic thyme leaves

1 spring rosemary leaves, chopped

½ t. sea salt

fresh ground organic pepper

Artichokes:

4 organic globe artichokes

juice of one lemon

3 T. organic olive oil

½ c. organic flat-leaf parsley, chopped

1 c. prosciutto, chopped

1 t. sea salt (or to taste)

fresh ground organic pepper

1 t. fresh organic thyme leaves

2 organic carrots, chopped

1 small organic shallot, chopped

1 t. organic minced garlic

bouquet garni*

1 c. dry white wine

Begin by preparing the shallot puree. First, finely mince the shallots (a food processor or chopper is best). Heat a sauté pan with the olive oil on medium heat. Add the shallots, garlic, sherry, bay, thyme, rosemary, sea salt and pepper. Cover the pan with a tight fitting lid and simmer gently on very low heat for 1 to 1 ½ hours, or until the shallots have fused into a smooth puree. Set aside momentarily.

Rinse the artichokes and cut the stems and outer leaves to reveal the more tender section of the artichokes then cut off the spiny tips. Blanch the artichokes by heating a large stock pot of water, adding salt and the lemon juice, on high until boiling; submerged the artichokes and allow them to boil for a brief 5 minutes. Remove and turn upside-down on a platter, allowing them to drain the water and encourage the leaves to open.

Returning to the shallot puree, turn the heat to medium and add the chopped prosciutto, parsley, thyme, sea salt and ground pepper, seasoning to your liking. Stir well and cook to synthesize the flavors.

When the artichokes are cool enough to handle, gently scrape out the fuzzy centers with a spoon or melon scoop; remove as thoroughly as possible.  Place the artichokes in a large casserole and fill the center of each with the shallot puree, extending the filling into the outer leaves as well, and distributing evenly amongst the four. Drizzle with olive oil and sprinkle with a bit of sea salt and pepper. Scatter the carrots, shallot and garlic over the artichokes and turn the heat to medium until the vegetables begin to turn a golden color. Add the wine, along with the bouquet garni, and allow the artichokes to simmer rapidly for 3 to 5 minutes. Cover with a tight fitting lid and reduce to simmer for 45 minutes. If more liquid is needed during the cooking time, add more wine.

Once the cooking is complete and the inner leaves are easily removed from the artichokes, transfer them to a serving platter and keep them warm. Remove the bouquet garni and puree the carrots and shallots, then return them to the wine broth, simmering for 5 minutes before draping over the tops of the artichokes. Serve as an appetizer or a light main course.

*For the bouquet garni, wrap 2-3 sprigs each of thyme, rosemary, and parsley with 1-2 bay leaves. I often incorporate lavender leaves and sage, as well. I usually omit the cheesecloth and add the herbs directly into the dish.

Bon appétit!

©2010 Taylor Donovan

Source: www.taylorstable.com